La Quercia Cucina Collection

How We Ship

The Murray's Cut Process

Every day, the expert cheese cutters at Murray’s Cheese select the perfect wheels from our caves and cut your cheese to order. Each order is cut inside of our state-of-the-art clean room. Cutting cheese at Murray’s is an art, not a science, so while your piece may be slightly over or slightly under what you ordered, you can rest assured that it was cut just for you.

Wrap Process

Your cheese is wrapped in our specially-produced cheese paper. The paper is lined with a breathable layer to allow the cheese to continue maturing while en route to your door. The breathable paper prevents the cheese from being suffocated, but also prevents it from drying out.

State of the Art Packaging

Every order is packed in a thermal lined box with reusable food-friendly gel packs. The goal is for the cheese to arrive to you cool to cold. Remember, cheese cannot be frozen.

Shipping Fresh to Your Doorstep

Depending on the contents of your order and the destination of your shipment, you'll be offered One Day, Two Day or Ground shipping at checkout. Since some of our cheeses can only be in transit for 1 Day, One Day shipping may be your only option. If you're ordering harder cheeses or grocery items, you may be offered 2 Day or Ground. Finally, if you're ordering very heavy items like pickles or large cheese boards, Ground may be the ONLY option offered to you. You can always call us (1-888-692-4339) with special shipping questions or concerns.

The Periship Guarantee

Murray’s Cheese is partnered with PeriShip, a value added logistics provider, exclusive to FedEx, and industry leader in the management of perishable shipments. Once your order leaves Murray’s, PeriShip will monitor it and keep you informed of any changes or issues. PeriShip utilizes a wide array of resolution capabilities, to manage shipments that encounter extended transit times, ensuring your cheese arrives in peak condition, even if weather or other issues intervene.

This is piggy paradise for any chef looking to add delicious, fatty flavors to their next dish. Our hand-picked sampler gives you a range of cuts to work with, putting on display the whole hog spectrum of textures and tastes that this little piggy has to offer. Bacon is only the beginning when it comes to cured meat staples in the kitchen and La Quercia is doing a super job of introducing (and re-introducing) us to the essentials. The collection includes:

Tamworth Bacon (12 oz.) – These swine dig on acorns all the livelong day and then, during the curing process, the meat is smoked over apple wood, which sweetens their meat and gives it that extra somethin’-somethin’ you smell when its frying in the pan.

Guanciale Americano (8 oz.) – Luxurious fat laced with rich meat, this cut from the jowl makes silky sauces out of a sow’s ear—er, chin. It’s also perfect for enriching soups and stews.

La Quercia Lardo (6 oz.) – Acorn-fed on a Spanish dahesa, Iberico de Bellota is perhaps the most renowned little piggy to go to market. Their meat is prized for its creamy, silky-smooth texture and herbaceous flavor. Lardo, a traditional Italian cured meat, is made from the “fatback” portion of the animal and is, quite simply, fat from the back that’s been seasoned with coriander, pepper, nutmeg, cloves and bay leaves and cured to perfection.